Line a large rimmed baking pan with foil. Lightly spray foil with nonstick spray; set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
If you're looking for new lunch ideas, you've found one! Plus this recipe uses leftovers from our Pesto Chicken and Sweet Potatoes with Whipped Feta recipe. It's a win-win!
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ½ (6.7-oz.) jar plus 2 tbsp. Gustare Vita basil pesto, divided | ||
| ½ c. plus 1 tbsp. Hy-Vee mayonnaise, divided | ||
| 4 Hy-Vee True boneless, skinless chicken thighs, about 1-1/4 lbs. | ||
| ½ large red onion, quartered | ||
| 8 slice(s) Hy-Vee 100% multi-grain bread, toasted | ||
| 1 c. cherry tomatoes, sliced | ||
| 2 c. baby arugula |
Things To Grab
- Large rimmed baking pan
- Aluminum foil
- Hy-Vee nonstick cooking spray
- Small bowl
- Silicone pastry brush
- Meat thermometer
Directions
Stir together 1/2 jar pesto and 1 tablespoon mayonnaise in a small bowl. Pat chicken dry with paper towels. Brush chicken thighs and onion wedges with pesto mixture to coat; place in prepared baking pan.
Roast for 20 to 25 minutes or chicken reaches 165 degrees. Remove from oven; cool. Slice chicken into strips.
Stir together remaining 1/2 cup mayonnaise and 2 tablespoons pesto. Spread on toasted bread. Top 4 toast slices. Top with roasted pesto chicken thighs and roasted onions, cherry tomatoes, and baby arugula. Sandwich with remaining toasted bread slices, pesto side down.
Nutrition facts
Servings
660 Calories per serving
1 sandwich
Amounts Per Serving
- Total Fat: 39g
- Cholesterol: 145mg
- Sodium: 860mg
- Total Carbohydrates: 44g
- Protein: 40g
Daily Values
0%
Iron 20%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 15%